hanging hearts

We’re about two weeks out from Valentine’s Day, a day many people (particularly greeting card companies and florists) would say is the day for romance. Now, as much as I love to see the hearts and flowers everywhere for February 14th, I can’t agree that there only one day for romance. I think every day should have some romance in it.

What does that mean? You know I’m a firm believer in candles, music and chocolate, along with a little wine to set a romantic scene. However, that’s not all I believe in. I believe that romance can be checking the pressure in the tires before your loved one goes on a business road trip. It can be knowing which scone to get at Starbucks when the one you’ve asked him to bring back is out. It can even, heaven help us, be bragging at what a deal he got on the dozen roses he picked up on his way home from work on your birthday. (And, yes, I’ve experienced all three.)

So, celebrate away in February but don’t confine your romance to Valentine’s Day. Make it part of all the rest of the year. That’s what this blog is about, after all. Encouraging romance whatever the season.

But if tire checks, scones and bargain roses show love, so does chocolate (you knew I’d get there, didn’t you?) This week’s dose of it is chocolate satin pie–a recipe courtesy of Fred Meyers (who knew Freddy’s shared my belief that chocolate equals romance?) Here’s the recipe for one 8″ pie:

Chocolate Satin Pie
1 Graham Cracker Crust
1 Can Nestlé Carnation Evaporated Milk
2 Large Egg Yolks
1 Package Nestlé Toll House Semi-Sweet Chocolate Morsels, 12 ounces
Whipped Cream
1/4 Cup Pistachios, chopped
1. Prepare crust as directed.
2. Whisk together evaporated milk and egg yolks in medium saucepan. Heat over
medium-low heat, stirring constantly, until mixture is very hot and thickens slightly;
do not boil. Remove from heat; stir in morsels until completely melted and mixture is
3. Pour into crust; refrigerate 3 hours or until firm. Top with whipped cream before
serving; sprinkle with nuts.

hearts on strings

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